I'd like regular ancestral cooking emails!
Most of my meals aren’t dreamy instagrammable shots. They are simple, the work of previous days, repeatable and hopefully as local and nutrient-dense as I can get them.
Here’s pig’s liver from @valledelsasso (choose pigs liver over beef liver if you find the strong flavour difficult – it’s milder). I try to eat liver twice a week – sometimes simply fried like this in the cast iron pan, sometimes mixed with ground beef in meatballs or bolognese.
We’re eating it with the last of the Brussels sprouts from @radiciumane (I’m so sad when Brussels sprouts finish, they are one of the best things about winter!). Plus there’s sourdough bread made from the spent grain from my home-made ale topped with home-rendered lard.
The three cups have the actual rye/oat ancestral ale in them (yes, my 9-year old drinks our ale). It’s low in alcohol, isn’t bitter and feel like a digestive tonic.
@farmandhearth and I are super-excited to announce our @ancestralkitchenpodcast cookbook…coming tomorrow. It includes 20 meals from our kitchens that you can take into yours play with and enjoy!